• 1 cup vegetable oil
• 4 Eggs
• 2 cups canned pumpkin
• 2 cups whole wheat flour
• 2 c sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon powdered cloves

Preheat oven to 350 degrees. Sift dry ingredients together. In a large mixing bowl, blend oil, eggs and pumpkin. Add the pumpkin mixture to the dry mixture and mix thoroughly by hand, no mixer needed. Pour batter into a buttered, large sheet cake style pan pan. Bake at 350 degrees for 20 to 25 minutes. Cool completely and frost with cream cheese frosting or, my favorite, "Golden Frosting". After frosting has set, cut into equal size bars. Store any leftover bars, covered, in the refrigerator. Yields about 36 pieces.

The Pumpkin Bar recipe came from my friend Bonnie Denault when I lived in Virginia Beach during the late 1970s.

• 1/2 cup butter
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon milk, as needed

Carefully heat butter over low heat until a golden color. Remove from heat and beat in powdered sugar and vanilla. If needed, add milk, a teaspoon at a time, until proper spreading consistancy. Spread on cooled, uncut cookies.